Preheat oven to 375° F. Butter and flour the madeleine pans. If using a
non-stick pan, only use cooking spray.
Beat the eggs, salt, and sugar together until thick, 8 minutes. Add the vanilla.
Fold in the flour, rapidly, but gently. Fold in the butter gently.
Quickly spoon the mixture into the madeleine pans, about 3/4 full.
Bake until golden, about 8-10 minutes. Watch carefully.
Remove from pans, cool on racks.
If desired, dust with powdered sugar after baking.

Combine the sugar, flour, baking powder and salt in a medium mixing bowl, stirring with a wooden spoon to blend. Add the zest. Stir in the eggs, mixing just to combine. You do not want to incorporate too much air into the batter. Finally, stir in the butter.
Cover the bowl with plastic film and refrigerate for 1 hour, or until well chilled. The chilling is important, as it makes the batter easier to pipe and ensures a higher rise during baking. At this point, the batter may be stored, covered and refrigerated, for up to 4 days.
Butter and flour the madeleine molds.
Preheat the oven to 400 degrees.
Immediately transfer the batter to a pastry bag fitting with a #5 plain tip and pipe into the prepared molds. Bake the madeleines for about 7 minutes (about 11 minutes for larger cakes), or until the cakes spring back in the center when lightly touched.

Life is God's gift to you......what you do with your life is your gift to God.

Re: Starbucks Madeleine Petite French Cakes

Originally Posted by Daniel43

HI, I have tried this recipe 20 times. What am I doing wrong. They are nowhere near what Starbucks Madeleines are like.

Try this. Have butter at room tempeture not melted and cooled (very soft). Set eggs out before cooking so they are not cold. Also, try sifting the flour too. I also increased the vanilla to 1 1/2 tsp. Finally, you do not need to use the lemon zest if you don't want to or don't have it. Hope this helps. I did this and mine came out like Starbucks cookies.

Re: Starbucks Madeleine Petite French Cakes

Originally Posted by testa1

Try this. Have butter at room tempeture not melted and cooled (very soft). Set eggs out before cooking so they are not cold. Also, try sifting the flour too. I also increased the vanilla to 1 1/2 tsp. Finally, you do not need to use the lemon zest if you don't want to or don't have it. Hope this helps. I did this and mine came out like Starbucks cookies.

I forgot to add this too. Use a medium cookie scoop (one level scoop) per cookie. This makes the cookie amount even in the pan for baking. I also have the Wilton Madeliene pan from Bed,Bath and Beyond (12 count tray)